BLOG etc.

Recipe etc:. Kitchen-Sink Easter Nests

Recipe etc:. Kitchen-Sink Easter Nests

By Chloë Stewart

I love traditions.  And right now, I don't know about you, but I could do with a tradition or two; to ground me, keep me going, feel close to the people that I can't be close to. Every Easter, I generally insist upon the following: 1 Easter egg hunt, 1 batch of chocolate Mini Egg nests, 1 egg dying session. [for brunch egg-cracking]. Given all that's going on, one will suffice.

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MAKE etc:. DIY Natural Easter Egg Dyes

MAKE etc:. DIY Natural Easter Egg Dyes

By Chloë Stewart

First thing to note - and hopefully another reason why you'll love doing this as much as we do - most of these natural dye colours come from otherwise wasted, thrown out, kitchen ingredients.

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Recipe etc.: Week of Chickpeas

Recipe etc.: Week of Chickpeas

By Chloë Stewart

I’m not really one to ‘meal plan’.  Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen.  If I’m honest, I just never get organized.  Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]

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BWL.: Re:Store

BWL.: Re:Store

By Chloë Stewart

Instagram is a funny thing.  It comes up in a lot of conversations with friends, colleagues, customers... it's a mood-board, a portfolio, it's a LinkedIn, a social calendar.  It is, in some ways, fascinating, and I genuinely learn from each conversation.  But whenever we're in doubt, it has a way of reminding us of the true meaning of a 'social media'; we've made some of the most brilliant connections via the platform.  One of which, is Megan, founder of packaging free shop, Re:Store in Hackney Downs Studio.  Also one of our most favourite customers; supportive, game to try all sorts of circular economy models, and source of the best customer review, possibly, to date.

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Recipe etc.: Pick-Me-Up

Recipe etc.: Pick-Me-Up

By Chloë Stewart

It's simple, and humble in its appearance.  But, done right, it will blow anybody's socks off [this coming from a non-coffee drinker].  So we thought it could perhaps offer some inspiration for the forthcoming New Year's Eve celebrations.  You can make it in advance, you can upcycle any stale biscuit ends, fruit - poached/canned [the Italians might disagree here, but I was once served a white chocolate and berry version and it was pretty excellent], and bottom-of-the-bottle booze.  It really is the ultimate, bestover celebration dish.

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